Easy Peasy Cherry Cheese Cobbler
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A few weeks back Brother Bill Gentry guest posted for me on Southern Plate. Everyone has raved so much about his recipe and Bill himself has always told me he’s gotten marriage proposals out of it, so it got the better of me and I just had to make it. I was a little scared, though, because I had heard such amazing reviews. I didn’t want to be alone with too much of it! So I halved the recipe and made an 8×8 pan and seeing as how I was in such a cherry mood, I switched the pie filling from apple to cherry, which is what Bill said I could do. (Isn’t it cute when I pretend to ask permission from ya Bill?)
OHMYGOODNESS, Bill! After one bite of this I wanna marry you, too!! I don’t think I can get Ricky on board with that, though, so we’ll have to settle for me baking it for myself. ~sighs~
Apparently, Bill must have served this to the cast of Designing Women back in the day because I found this on the web…
I haven’t been this impressed with a dessert since I first tried Butterfinger Cake nearly a decade ago. One thing that really surprised me is how the crescent rolls baked into the perfect crust. Usually when I make things with crescent rolls you can always kinda tell they were crescent rolls, but I would have never known in this. I ate waaaay too much and was grateful that it was only an 8×8 because I could happily eat the entire thing.
Next time I’m going to make it with Splenda, too!
You’ll need: Sugar, Pie filling of your choice, vanilla, butter, cream cheese, and crescent rolls.
and also some cream cheese. We’ll need 12 ounces, so that’s one and a half bricks. During Bill’s tutorial he said he didn’t know about store brands when it came to cream cheese so he got name brand and I thought I’d show him that I use store brand in that, too! I can’t tell a lick of difference.
Spray an 8×8 pan with cooking spray.
Take half of your crescent roll dough (four crescent rolls) and spread it out in the bottom of your pan a bit, pressing to seal.
make sure your cream cheese is good and soft and place it in a mixing bowl along with your sugar.
Mix that up until its good and creamy and then add in vanilla.
Mix again.
Spread all of this over your crescent roll dough.
Lick the spatula.
(yes, I’m making that part of the instructions)
Pour your pie filling over the top.
I like to get this premium kind sometimes because the cherries are so dark and pretty in it.
Of course that means there is more dye in it but I’m pretty okay with that.
Spread that around over the top.
Top with the rest of your crescent roll dough.
Sprinkle your additional sugar over the top.
My crescent roll dough ended up being about room temperature so it was a little more difficult to work with. I suggest leaving it in the refrigerator until the last minute but honestly, this looks fine as frog hair to me.
Like I say , We’re gonna eat our food, not build a shrine to it.
Melt your butter and pour that evenly over the top.
Like so.
Bake at 350 for thirty to forty five minutes.
Oh my goodness gracious.
You see that?
You know how you look at something and think “I wonder if that tastes as good as it looks?”.
Well no, it doesn’t. It tastes even BETTER!
Cherry Cream Cheese Cobbler
- 1- 8 count can crescent rolls
- 1-21 ounce can pie filling of your choice (I used cherry)
- 1/2 Cup granulated sugar for filling
- 1/4 cup additional granulated sugar for top
- 1 teaspoon vanilla
- 12 ounces cream cheese, softened (one and a half blocks if your blocks are 8 oz each)
- 1/2 stick unsalted butter (or margarine)
Preheat oven to 350. Line the bottom of a greased 8×8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle 1/4 Cup sugar over that. Bake for 30-45 minutes.
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Posted by Christy Jordan
on May 14 2010. Filed under Dessert.
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Yes, I’m glad you asked permission. of course I knew it would mean bodily harm if I’d said no.. HAH!
As far as that song goes.. I have had many women sing it to me over the years.. I mean.. I really can’t blame them. If I were a woman, I’d sing it to me too. I’m really too awesome for words. *snicker
Love ya sistah.. thanks for making my day. Especially since the A/C repairman just left because he can’t fix anything because of the rain.
Oh lawdy Brother Bill, I’m shuddering at the very thought of not having ac on a day like this. Thank goodness it isn’t august! Thank you for always being such a good sport and making so many folks laugh. We love you!
Heh.. It’s pouring rain here and the air is very cool. They came out quickly because of my dad’s age. Thing is..he shivers if it gets below 80 degrees. I’M the one that they will find dead in a puddle.
LOL… so funny.
I’m a firm believer that a good Southern cook can whip up anything as long as she’s got cream of mushroom soup in the pantry and a can of crescent rolls in the fridge!
AIN’T THAT THE TRUTH, Karen!!!!
God is my witness I just walked by the refrigerator and thought…now what can I do with those crescent rolls?!!!! If that ain’t fate talking, it must be the Good Lord….I MUST MAKE THESE!!! Thank you so much!
I was on the phone with Mama when you left this comment and I read it to her out loud and said “I just love how Southern Plate people talk!!!”
Love this comment, I swear we’re related!
Felt the same way! I’m cleaning out the fridge to move my office. This will go out in the Angel Food Recipes flyer for June!With all the flooding here, I will have plenty of takers on this offering. I think they are getting tired of bologna sandwiches and this will be a treat when made.
Cheryl, since you were talking about the flooding, you must be in TN, where? I’m in Fairview.
I am makin this tonight with blueberry. It’s my hubby’s favorite fruit. After he eats it I’m gonna ask him to carry the 10 cinder blocks I bought at habitat to the backyard to raise up my swimming pool garden. Thanks Bill and Christy for the inspiration!
~LAUGHS SO LOUD THE KIDS COME TO CHECK ON HER~
And YOU win the “I LIKE THE WAY YOU THINK” Award for the day!!!
lol! Awesome Heather!
Oh my good gracious is right!!! This sounds heavenly!
And I love your made-up instructions!
I’m gonna ask you a dumb question…Can I subsyitute the sugar with
the Great Value no calorie sweetner? Sorry, I warned you that it is dumb buy I’m just getting into this cooking thing…
No dumb questions here, Lee! Thats my rule and I’m enforcing it
I believe what you are talking about is called “Altern” and it is Wal Mart’s version of Splenda. I use it all of the time and love the stuff. You absolutely can substitute it in this recipe. The only thing I would do differently (and trust me, if I don’t sound like a broken record saying this to you now I will the more you read) is that you need to use just a hair less than the recipe calls for. So if a recipe calls for 1/2 of a cup, scoop out 1/2 cup of Splenda (or generic Splenda) and make sure you don’t pack it, light and fluffy, then take out a tablespoon or two. You always want to use just a little less than the recipe calls for to avoid the artificial sweetener taste.
I’m going to make this with Splenda next time, too!
Gratefully,
Christy
Lee, Yes but as Christy taught us.. use a little less sweetener than you would sugar. I would leave out about two table spoons sugar or more. You can always taste the cream cheese and sweetener mixture as you go. Put in a bit at a time until it’s right for you and remember the pie filling will have sugar in it unless you use the sugar free type.
Hah.. I thought Christy was going to be away from the computer so I answered too. See how well she has taught me? She only had to use 3 boxes of dog treats to do it…
Yum!! It is B-day weekend at our house but I am gona have to make this in a week or so! I plan on blueberry though!!
What a yummy recipe!! Can’t wait to try it!!
Looks delicious…I’m drinking coffee right now and that dessert would hit the spot!! Cream cheese..yes!! Christy and Bill, y’all always make me smile and yes..giggle right out loud!! Bill, your profile pics are always priceless!!
Bountiful Blessings!
Oh my… this looks so good. I love cherry cheesecake so I’m sure this is delicious. I have the ingredients in my pantry, too… so gonna try it this weekend.
It also reminds me of the peach enchilada recipe.
Have you tried those, Christy?
Here’s the recipe. They are to die for! I never make peach cobbler anymore. We prefer these.
Peach Enchiladas
2 cans of crescent rolls
2 sticks butter
1 cup sugar
1 teaspoon cinnamon
1 bag frozen peaches (don’t have to be thawed)
1 12-ounce Mountain Dew
Melt butter and mix in sugar and cinnamon. Unroll crescent dough and place one or two peach slices on each crescent. Roll dough
around peach from large end to small. Place in 13×9 pan. Pour butter mixture over the rolls and then pour
Mountain Dew on top.
Bake at 350º oven for 45 minutes. Yield: 16 servings.
Oh Karen, Karen, Karen… I feel a Walmart run a-goin through me… oh Lawd hep me..
It’ll be worth it, Bill. I promise. LOL
While you’re there, might as well grab some vanilla ice cream to go on top.
Go big or go home, I say.
I do this with granny smith apples. yum, yum!
Great. Just as I decide I’m finally going to try to limit calories and lose that baby fat, you go and post THIS! Well, even if I never get thin again, at least I’ll be chunky and happy.
This sounds so good. I’ll have to make it for my guys at work. They love my food and I get marriage proposals all the time. I work in factory of predominately men and they are so appreciative of the stuff i bring in.
OMgarsh that sounds amazing!!
Every time I read the ingredients list for this dessert I go into a coma. I want some. Real bad. But I’m gonna be good and not make any until I’ve lost five pounds, that way I won’t feel guilty for gaining five pounds after I eat the WHOLE THING.
I bet this would be delicious with peach pie filling too. Oh, or blueberry!
Man, is it sad that I remember watching that episode of Designing Women when I was in HIGH SCHOOL? *sighs*
I GIVE UP!~! I’m going out to buy a new wardrobe in a bigger size.
I am so stopping at the store to get ingredients so I can make this tonight!
I made Bill’s version and thought it was great. I am one of them senior ladies, Bill.
We had your Good ‘n’ Easy cake at work today-everyone said it was good, Christy.
I have an apple one almost identical to the one Bill posted, and it is truly DEEEEEVINE, but now I’m gonna try it with cherry for sure!
I make a sopapilla cheesecake that is similar. Just no pie filling. I need to give this a spin.
Tina, That’s exactly where it came from, sopapilla cheesecake. A lady at church decided to put apples on it. I love her so…
There isn’t much to not love about cherries, cream cheese or buttery dough!!!! That looks fantastic… if it wasn’t stormin’ here in South Texas… I would run out and get the stuff but we are under a flash flood watch so I will just have to sit tight and stare at all the good stuff on Southern Plate for now. Oh and Bill… I ran across your blog the other day and was laughing my backside off. Your stories on the cats are just too funny. I think you and Christy have a lot in common because y’all both are great story-tellers. Can’t wait to try both of y’alls recipes.
Thank you Michelle. I wish I could write more but writers block has it’s tentacles around my brain. Just found 2 huge raccoons eating the cats food. The Kittens were all in a chair lookin at them and goin “Doz is sum biiiiig kitties”….
That Bill is a doll! This sounds so tasty, I need to make a trip to the store, pronto! Keep ‘em coming!
Christy… I’m relatively new to the board and wondered if there’s a section to share recipes.
I posted one above, but got to thinking that might not have been too polite. LOL
Since y’all are talking about an apple cheese version of this, I have another recipe I think y’all would love, but I don’t want to horn in again unless you say it’s okay.
You got a new camera! It works really good! Your photo’s were just beautiful! That pie looked oh so good. Too bad nobody has invented taste-a-vision yet!
Hope you have a good night Christy!
Blessings from Louisiana!
Vickie
While Bill’s recipe looked mighty delicious I must admit that yours looks even better!!! Of course I might be a bit biased since I just love SP and you’re the heart and soul of SP….though I imagine all of us MUST be a body part in there somewhere. hehe
I’m just glad you FINALLY got a set of directions right and included licking the spatula!!
Whattayamean her’s looks better??!? *hugs his snoopy doll and rocks back and forth while sucking his thumb…
Laudy me, I am looking at this at 5 am in the morning and my mouth
is drooling. Where do live Bill??????
*Sings to Betty..
“The stars at night, are big and bright.(Clap clap clap clap)…
made a blueberry version awhile ago and it’s cooling on the stove right NOW! warning: do not try to wiggle any out and have a sneak peek—the stuff is molten lava straight out of the oven! yikes–I think I’v lost a layer of taste buds!
having friends over for a salad supper so that we won’t feel too bad about eating this buttery, sugary, yummery concoction!!
Well, folks, God was right when I read this recipe this morning after wondering what to do with a can of crescent rolls! I made this tonight with strawberry pie filling….and goodness gracious…you have no idea how good it is unless you had some! I must have used to small a pan or something cause my filling fell out some…but talk about smell tempting your taste buds! My hubby says…now that looks right good enough to eat! Well, it is…cause I did! What a wonderful, easy (oh so easy!) treat…can’t wait til campmeeting in June…look out folks, here comes the cheese! LOL
Got a stupid question, can you double the recipe and use apples and cherries together? Would that taste bad? I just have some REAL hungry men in my house and have a can of each cherry and apple filling. Soooooooooooooo, thought that I would save a trip to the store.
Thanks!
Nicole
Well, I’m sure Bill is a great guy and will still get plenty of wedding proposals on his own merits without the food…….but Why in the world would he give up this recipe???
Unless he’s tired of all the marriage proposals, that is!!!!!
(THAT I totally understand being a Southern Goddess and having had hundreds of thousands of them myself!!)
Hey Christy!
I know this isn’t the place for Flat Christy ideas, but I came across something the other day and have been meaning to tell you. I found a place I thought she might like to visit if you have a reader there. It’s called Bountiful, Utah. Wouldn’t that be a perfect place for her? She’d feel right at home!
I made this yesterday and it’s delicious! Everyone loved it. My child ate it while it was still warm and said it reminded her of fried cheesecake.
The next time I make it, I think I’ll cut the cream cheese down to 1 8 oz pkg, and increase the cherries to two cans. I thought the cream cheese to cherry ratio was a bit high.
btw…. I also made Christy’s mac and cheese last night. Everyone loved it and said they preferred it to my usual recipe where I make a cheese sauce. That’s fine by me, because her recipe sure was a lot easier to make. LOL
This recipe is good without any pie filling … and when I make it this way it’s called Sopapilla Cheesecake.
It’s really good made with Apple Pie Filling, or Strawberry Glaze – yum!
Made the cherry version this weekend and oh my my!! If there is desserts served in heaven, this will surely be one of them! My only issue with it was that I used an 8×8 pan and the cream cheese literally boiled over the sides. Next time…a 9×9 or a bit larger pan should do the trick…or maybe I’ll just fix Bill’s version in a 9×13 pan.
So I gotta clean my oven, but it ‘shore nuff’ was worth it! Can’t wait to try the apple version!
Thanks again for another great recipe!
I do love this site! I try recipes from here as often as practical with the picky eater I live with. : )
I absolutely do not like cream cheese but this recipe combines just enough things I do like and I have such faith in my Southern Plate to try it! Will be back once I do tell you how it worked out!
I am back, after making the Apple version of this. It is Amazing! I honestly thought when I poured the butter over it that I had ruined it. I wish Bill could give me the secret to making the dough flatten out enough but I managed. I only used the 8 oz of cream cheese and made it in a 9×8 inch pan. It was perfect. The flavor is just right from the melt in your mouth crust to the crunch of sugar on top. Thank you so much!
This was the BEST…I just threw it together and realized I only had 8 oz. of cream cheese and reduced the sugar a bit but mine turned out perfect…I used an odd shaped long pyrex dish that is only 6 inches wide…and maybe 9 inches long….the filling was just the right amount. I think next time, I will cook the first layer of crescent rolls and then add the cream cheese layer….mine was a bit doughy on the bottom….but the top was brown and crusty..thanks again for this great receipe
Now this really sounds like a keeper. Can’t wait to try it.
And cherries are my absolute favorite. I bet you could try any
kind of fruit in this. Blueberries, might be good.
Thanks for a wonderful recipe. And thanks for putting your new
cook book together. Can’t wait to get it.
Just love your site.
Made 3 of your recipes this week—the cheesecake (I used blackberry filling) and it was wonderful!!
Made the crockpot meatloaf and it was really good.
Made the teacakes and they were good too, but not as “puffy” as yours and my G’mother’s. My Chemical Engineer daughter says she (my g’mother) probably used lard. She also said that my baking powder might be too old. Well, she knows I don’t bake a lot and she was right—it was dated 2007. Got new and will try again.
Love your site!
Discovered you last year when I was down in Madison, Alabama for the birth of my first grandson. Look forward to visiting your site everyday. Have never been disappointed with anything that I have tried.
I’ve tried several of your recipes but this one is to DIE FOR!!! Talking about a fabulous dessert…this is it! I’m making this my GO TO dessert. Enjoy your Southern commentary and your recipes.
Now this really sounds like a keeper. Can’t wait to try it.
And cherries are my absolute favorite. I bet you could try any
kind of fruit in this. Blueberries, might be good.
Thanks for a wonderful recipe. And thanks for putting your new
cook book together. Can’t wait to get it.
Just love your site.
WONDERFUL!!!!!!!! I made this dish last weekend when we had some family come in from out of town. Within minutes, the entire dish was swallowed up by everyone!!!! My husband asked me the very next day to please this make again, because he only was able to claim one piece!!!!! Thank you for another great recipe!!!!
Made this today, delish! Will be trying it again with peach, blueberry and apple (not all together, one of each
Thanks to you and Bill Gent for saving the day!!! You can read all about it here: http://thepost-itplace.com/2010/06/christy-and-bill-save-the-day/
My daughter is currently on bedrest with her pregnancy and people have been bringing food in to help out. One firend brought in this cobbler. I am helping to care for her 14 month old boy/girl twins. Claire LOVES this cobbler. I had fixed a portion for myself and, in true Southern style, sat in the floor to watch TV. She crawled right over to me, stood, and opened her mouth. Except for maybe two normal bites, she ate the entire thing! This one was made with strawberries and we are trying blueberries next! Wonderful recipe!!
I can’t wait to try this recipe, I love using the can crescent rolls in recipes. My kids love them as a pizza crust.
Angela
[...] because I had everything except the cherry pie filling right at home. She found it over at Southern Plate, and you really should head over there for fabulous step by step directions, but here’s what [...]
This is sooooo easy and delicious. Made the first one camping in our motorhome, it was awsome, now hubby wants it all the time. Love this site, thanks.